I love chocolate thickshakes. Especially when they’re thick enough to ‘eat’ with a spoon (i.e. bordering on just being a glass full of ice-cream). But those are definitely a ‘sometimes food’, so I decided to come up with a healthier version that could pass as a quick breakfast or snack.
I use cashew nuts and frozen, raw zucchini to thicken it up. The cashews add a nice creaminess and the frozen zucchini bulks it out and chills it slightly. You could use frozen banana instead, but frozen zucchini is good if you want to keep the sugar content low. You won’t taste the zucchini, but you will need to use a high speed blender to make sure it blends in well (I use a NutriBullet, which works well).
I added some of IsoWhey’s Organic Maca, Cacao + Mesquite powder to boost the nutrient profile, but you can leave it out if you don’t have any. You could also use vanilla whey protein powder instead of chocolate to make a vanilla thickshake, or add a big spoonful of peanut butter to make a chocolate peanut butter version (yum).
A Healthier Chocolate Thickshake
- 3 x 20ml tablespoons chocolate whey protein powder
- Handful of raw cashew nuts
- Large handful of chopped, frozen zucchini
- 1 teaspoon IsoWhey Maca, Cacao + Mesquite powder (optional)
- 1 – 2 cups unsweetened almond milk
- Raw cacao nibs for topping
- Place all ingredients (except for the cacao nibs) into a NutriBullet or high speed blender and blend until smooth.
- The amount of almond milk that you’ll need to get a thickshake consistency will depend on how much zucchini you add. I start with about 1 cup and then add more if required to get my desired thickness.
- Pour into a glass and top with some cacao nibs for crunch.
I use an Australian 20ml tablespoon. 1 x 20ml tablespoon = 4 teaspoons.
I wash and chop up raw zucchini, then freeze it in ziplock bags to add to smoothies.
You might also like my Chocolate Veggie Loaf.